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This is the easiest, most delicious, no-fail homemade mayo on the internet. Even mayo haters will love this mayo, and I’ve got so many tips and tricks to nailing this kitchen staple, you’ll have this recipe memorized in no time.
What is mayonnaise?
Mayonnaise (usually called “mayo”) is a thick, creamy condiment often used on sandwiches, hamburgers, and in tuna and chicken salads. It’s also the base of many dressings and sauces (think: aioli, tartar sauce, ranch). Mayo is created by emulsifying (fancy word for blend) oil, egg (or egg yolk), and some sort of acid (in this case, lemon juice).
Why choose homemade mayo over store-bought?
There are two main reasons I like to make my own mayo vs. go for store-bought. First, the flavor is way better at home. I know some brand loyalists will want to fight me on this, but I was NOT a mayo lover until I made my own. I love this recipe so much. Second, I can control the ingredients. Specifically, the oil that it’s made with – this recipe calls for avocado oil rather than soybean or vegetable oil. While you can buy avocado oil mayo in many stores now, it tends to be pretty pricy, so if you have the time to make your own, it’s a great way to hone in on your grocery store budget. Note that this recipe also works with olive oil, if you want to go that route!
Is homemade mayo safe?
Is homemade mayo safe to eat? This question is a common one and typically points the question to the raw egg in homemade mayo, and the answer here really comes down to the eggs you’re buying and whether or not you trust the sourcing. If you’re buying high-quality ingredients, there shouldn’t be any reason for concern, but always trust your instinct and do what you feel most comfortable with.
Homemade Mayonnaise Ingredients
Below, you’ll find the 4 ingredients needed to make your very own homemade mayo. Most of this is probably already in your kitchen! Here’s what you’ll need:
- 1 large egg, room temperature
- 2 tablespoons of fresh lemon juice (the juice from about 1 small lemon)
- ½ teaspoon of coarse sea salt
- 1½ cups of avocado oil (or other mild-tasting oil)
How to Make Mayonnaise at Home
Instructions for both the immersion blender and the food processor (or regular blender) methods are below. Both methods are incredibly easy!
Immersion Blender Method
- Add the ingredients to a large mason jar – place the egg, lemon juice, salt, then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
- Blend – place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
- Use or store – use the mayo right away or transfer it to a jar (or place the lid on the mason jar you’re blending in) for storage. It will keep in the refrigerator for up to 2 weeks.
Blender/Food Processor Method
- Add the egg, lemon juice, and salt to a food processor/blender – place the egg, lemon juice, and salt in a food processor or blender. Blend for about 30 seconds, until smooth and frothy.
- Slowly drizzle in the avocado oil – with the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil. After adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn’t, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
- Use or store – use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.
Are there any substitutions I can use in this homemade mayo recipe? Recipe variations?
Of course! If you’re looking to jazz up your mayo, try one of our ideas below!
- Garlic Chive Mayo – to the jar or blender/food processor, add 1 crushed garlic clove and ¼ cup of fresh, chopped chives, then blend as directed!
- Chipotle Lime Mayo – make chipotle lime mayo by stirring in 1 tablespoon of chipotle powder (for a spicy option) or 1 teaspoon of chipotle powder and 1 tablespoon of paprika (for a more mild option) and the juice of two limes to your already-made and emulsified mayo base.
- Horseradish Mayo – add 1-2 tablespoons of prepared horseradish to the jar or blender/food processor with the other mayo ingredients, and blend as directed.
- Homemade Ranch Dressing – stir 2 tablespoons of dried dill and the juice of 2-3 large lemons into your already emulsified mayo.
Ideas for Using This Homemade Mayo:
This homemade mayo can be used in any recipe that calls for mayo! It also makes for a delicious condiment for sandwiches. Below, you’ll find a few of our very favorite recipes that utilize this versatile condiment:
- Perfect Baked Mayonnaise Chicken
- Alabama White BBQ Sauce
- Shrimp Rolls
- Deviled Eggs with Bacon
- Copycat Chick-fil-A Sauce
- Creamy Green Apple Coleslaw
- Southwest Chicken Casserole
Homemade Mayo FAQs
It is! Made with an egg, avocado oil, lemon juice, and sea salt, this recipe is completely free of dairy.
If your mayo isn’t as thick as you’d like it, that may be because it didn’t fully emulsify during the blending process. If you’re emulsifying using an immersion blender, it’s important that you add the oil to the jar last, and that you hold the blender at the very bottom of the jar for 30 seconds before slowly moving it up and down. If you’re using a blender or food processor, be sure to drizzle your oil VERY slowly while the machine is on.
To thin your mayo (like we do for our homemade ranch dressing), simply stir in more lemon juice after the mayo is emulsified!
Store your homemade mayo in a mason jar or other airtight container in the refrigerator.
Stored in an airtight container in the fridge, your mayo will keep for up to 2 weeks!
While it probably can be done, we actually don’t recommend freezing your mayo. Because it’s an emulsion, there’s a really good chance that freezing it will cause the emulsion to break down and the ingredients to separate.
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Ingredients
- 1 large egg
- 2 tablespoons fresh lemon juice (the juice from about 1 small lemon)
- ½ teaspoon coarse sea salt
- 1½ cups avocado oil
Instructions
Immersion Blender Method
- Place the egg, lemon juice, salt, then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
- Place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
- Use the mayo right away or transfer to a jar (or place the lid on the mason jar you’re blending in) for storage. It will keep in the refrigerator for up to 2 weeks.
Blender/Food Processor Method
- Place the egg, lemon juice, and salt in a food processor or blender. Blend for about 30 seconds, until smooth and frothy.
- With the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil.
- After adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn't, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
- Use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.
Nutrition Information
Recipe Notes
- Garlic Chive Mayo – to the jar or blender/food processor, add 1 crushed garlic clove and ¼ cup of fresh, chopped chives, then blend as directed!
- Chipotle Lime Mayo – make chipotle lime mayo by stirring in 1 tablespoon of chipotle powder (for a spicy option) or 1 teaspoon of chipotle powder and 1 tablespoon of paprika (for a more mild option) and the juice of two limes to your already-made and emulsified mayo base.
- Horseradish Mayo – add 1-2 tablespoons of prepared horseradish to the jar or blender/food processor with the other mayo ingredients, and blend as directed.
- Homemade Ranch Dressing – stir 2 tablespoons of dried dill and the juice of 2-3 large lemons into your already emulsified mayo.
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